Microbiology The milk streptococci produce acetoin that gets spontaneously oxidized yielding a flavorings agent (responsible for aroma of butter) that is diacetyl acetone acetyl coA butyric acid diacetyl acetone acetyl coA butyric acid ANSWER DOWNLOAD EXAMIANS APP
Microbiology Gassy spoilage of green olives is usually caused by all of these Enterobacter spp Clostridium spp Bacillus spp all of these Enterobacter spp Clostridium spp Bacillus spp ANSWER DOWNLOAD EXAMIANS APP
Microbiology Which of the following species/subspecies of Klebsiella produce indole? K pneumoniae subspecies rhinoscleromatis K pneumoniae subspecies aerogenes K pneumoniae subspecies pneumoniae K oxytoca K pneumoniae subspecies rhinoscleromatis K pneumoniae subspecies aerogenes K pneumoniae subspecies pneumoniae K oxytoca ANSWER DOWNLOAD EXAMIANS APP
Microbiology The bacteria which produce(s) β-galactosidase is/are all of these Citrobacter Enterohacter Serratia all of these Citrobacter Enterohacter Serratia ANSWER DOWNLOAD EXAMIANS APP
Microbiology The bacteria, which is more resistant to adverse environmental conditions, is S boydii S dysenteriae S sonnei S flexneri S boydii S dysenteriae S sonnei S flexneri ANSWER DOWNLOAD EXAMIANS APP
Microbiology Which of the following is true to prevent botulism from smoked fish? The fish should be heated at its coolest part to at least 82°C for 30 min during or after smoking All of these Fish should be immediately frozen after packaging and kept frozen Good sanitation should be maintained throughout production and handling The fish should be heated at its coolest part to at least 82°C for 30 min during or after smoking All of these Fish should be immediately frozen after packaging and kept frozen Good sanitation should be maintained throughout production and handling ANSWER DOWNLOAD EXAMIANS APP
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